Homemade Ricotta
Whether you are just looking for an easy way to cut down on buying processed foods or you need an easy way to use that milk that is getting kinda iffy, this simple recipe will deliciously cover those bases.
You can make this recipe using fresh whole, minimally or unpasteurized milk for a smoother finish, or do like I do and throw this together when the milk isn’t quite good enough to drink anymore but not chunky or completely repulsive yet.
What you’ll need:
1/2 gallon minimally or unpasteurized whole milk (hopefully this is legal in your state)
1/3 cup lemon juice (fresh squeezed is best but I used the pre-squeezed stuff here)
1 teaspoon of salt, I used half pink himalayan and half sea salt but use what you’ve got!
Note-
You can sub the lemon juice for 1/3 cup white distilled vinegar or 1/2 tsp citric acid.
I’ve successfully used the vinegar but I haven’t ventured out into citric acid.
Equipment:
Large-ish pot
Fine mesh sieve/strainer
Cheesecloth
Fast reading thermometer
The process:
Dump your not-yet-chunky (or fresh if you’re fancy) milk into your large-ish pot, it just needs to be big enough to safely hold the milk without being close to overflowing if your milk goes foamy.
Over medium-low to medium heat, bring the milk slow up to 192-200 degrees Fahrenheit. You’ll need to stir the milk fairly often to keep it from scalding or burning to the pot.
Once up to temp, remove the pot from the heat. Add your salt and lemon juice or vinegar to the hot milk and stir gently. The milk should start to separate into curds and a thin water and kind of yellowy liquid, that the whey. You are not a part of the little Miss Muffet club, standing there at the stove with your curds and whey. If it isn’t separating, you can add another table spoon of lemon juice or vinegar, stir and let it sit for a few minutes and see if the magic is happening yet.
Let the milk mixture sit for 10 minutes off the heat. While you’re waiting, set up your fine mesh sieve and cheese cloth over a bowl.
Once time is up, use a slotted spoon to remove the big chunks of the ricotta from the pot and into the straining set up. Once you have those out, you can slowly poor the rest of the curds and whey into the strainer and you won’t have to worry about big chunks making a mess all over you and your kitchen when they plop out.
Let the curds drain anywhere from 10 minutes to an hour. The longer they drain, the drier the ricotta, if you’re into that. I tend to stay around the 10 minute mark. If they become too dry, you can stir some of the drained off whey back in to make a creamer cheese.
Et voila. You have successfully made cheese! store it in an airtight container for up to a week. Add it to your pasta dishes, salads or just a spoon. I like to mix in different spices and herbs before adding to a dish for an extra little kick of flavor.
Enjoy!
None of the nonsense
What you’ll need:
1/2 gallon minimally or unpasteurized whole milk (hopefully this is legal in your state)
1/3 cup lemon juice (fresh squeezed is best but I used the pre-squeezed stuff here)
1 teaspoon of salt, I used half pink himalayan and half sea salt but use what you’ve got!
Note-
You can sub the lemon juice for 1/3 cup white distilled vinegar or 1/2 tsp citric acid.
I’ve successfully used the vinegar but I haven’t ventured out into citric acid.
Equipment:
Large-ish pot
Fine mesh sieve/strainer
Cheesecloth
Fast reading thermometer
The process:
Dump your not-yet-chunky (or fresh if you’re fancy) milk into your large-ish pot, it just needs to be big enough to safely hold the milk without being close to overflowing if your milk goes foamy.
Over medium-low to medium heat, bring the milk slow up to 192-200 degrees Fahrenheit. You’ll need to stir the milk fairly often to keep it from scalding or burning to the pot.
Once up to temp, remove the pot from the heat. Add your salt and lemon juice or vinegar to the hot milk and stir gently. The milk should start to separate into curds and a thin water and kind of yellowy liquid, that the whey. Y If it isn’t separating, you can add another table spoon of lemon juice or vinegar, stir and let it sit for a few minutes.
Let the milk mixture sit for 10 minutes off the heat. While you’re waiting, set up your fine mesh sieve and cheese cloth over a bowl.
Once time is up, use a slotted spoon to remove the big chunks of the ricotta from the pot and into the straining set up. Once you have those out, you can slowly poor the rest of the curds and whey into the strainer.
Let the curds drain anywhere from 10 minutes to an hour. The longer they drain, the drier the ricotta, if you’re into that. I tend to stay around the 10 minute mark. If they become too dry, you can stir some of the drained off whey back in to make a creamer cheese.
Et voila. You have successfully made cheese! store it in an airtight container for up to a week. Add it to your pasta dishes, salads or just a spoon. I like to mix in different spices and herbs before adding to a dish for an extra little kick of flavor.
Enjoy!
